THE WORLD OF

³BEER´

HISTORY OF BEER
 Beer originates from the Anglo-Saxon word ³Baere´ meaning barley.  The first detailed mention of beer was made more than 5000 years ago by the Sumerians, who lived in the fertile land between Tigris & Euphrates ( now called Iraq).  Mesopotamian¶s had the know-how in 2100 B.C

HISTORY OF BEER
 Alexander the Great took beer to Greece and the production was placed under the royal rule.  In the continent, monasteries were the citadels of brewing with major centers being Cologne & Hamburg. The monks across Europe helped to nurture the art of brewing during this period and their malt was specially valued.  In England in 1188 first national beer tax was levied in order to finance the crusades.

HISTORY OF BEER
 The monks of Bavaria were responsible for an innovation that was to change the face of brewing - bottom fermentation. This bottom fermented beer could be stored for much longer periods - a process known as lagering, from the German word for storage.  In 1516, The Bavarian code of purity was established. This was called ³rheinheitsgebot´  After the religious wars Bavaria emerged as major brewing centre ( 1618 - 1648 )

HISTORY OF BEER
 In 1800¶s in Plzen,( later part of the Czech republic) 250 families formed a co-operative called the ³Citizen Brewery´, and the new product was called ³Pilsner Urquell´.  The brew of 1838 was disastrous.  They then employed a Bavarian brewer , Josef Groll to brew their beer using the bottom fermentation method.

HISTORY OF BEER
 On 5 October 1842, Josef Groll mashed his first batch of beer in Plzen ( known by its German name of Pilsen), and the world¶s first ever golden coloured lager was born!  Soon what came to be known as the Pilsner style was copied all across the world.  The 19th century was the ³Century of Refrigeration´ bringing about the chilling breakthrough.

The Ingredients INGREDIENTS
 Barley The grain undergoes a complex series
of changes - germination, roasting, and mashing before reaching a drinker¶s glass.

 Water The greatest ingredient of all, ideally should
be salty and with less mineral content

The Ingredients AGENTS
 Hops
One of the most aromatic species in the plant kingdom.Used for fermentation and preservation. The crucial ingredient for fermentation.

 Yeast

Barley

Hops

Yeast

MANUFACTURE OF BEER
The Basic Recipe
 Barley is turned into Malt.  Malt is cooked in hot water.  Hops are added as an agent for flavoring and preservation.  Yeast is added to bring about the fermentation.

MALT
 Barley provides the best extraction rate of sugars, and therefore by far the most favoured by brewers the world over.  To produce good malt, the barley must have plump sound grains and must germinate at an even rate. Should be low in nitrogen, as nitrogen affects fermentation.  Barley is dried in order to reduce the moisture it has retained. It is kept dormant for a month. Since it later improves germination, and ensures a longer shelf life ( a year ).

MALT
Soaking the Grain  In traditional floor malting, the grain is soaked in large water cisterns for 2-3 days. Germination  The damp grain is emptied onto huge germinating floors, and evenly spread, where it is allowed to stay for a period of 5 days to sprout & grow. This is an important process, as it changes starches in the seeds to sugar. At this stage the malt is called ³Green Malt´

MALT
Baking  Germination is brought to a sharp halt, where the ³Green Malt´ is send to the kiln, where it is baked for 2 days at 80-110 C. Some use wood fired kilns to give the malt a smoky flavour. The higher the temperature, the darker the colour and stronger the flavour.  Brewers skillfully blend different malts to produce different beers.

STEPS
The first stage of Brewing Process :  Malt mixed with hot water to form mash.  The vessel is called a mash tun.  Objective is conversion of starches in malt into fermentable sugars.

STEPS
Mashing takes place by 2 methods :  Infusion = carried out at a temp of 65-68deg C for 1-2 hrs. Results in warm, thick, sweet liquid called ³sweet wort´, which is drained out.  Decoction = More widely used, brings about more exhaustive conversion of starches. Batches of mash are slowly brought to a boil, and returned back to the mash. Starts at 35deg C until temps reach 75deg C.

STEPS

 Process could last for 5-6 hours.  The aim of this method is to extract as much sugar from the malt at different temperatures.  The method is usually used in conjunction with another filter vessel called the lauter tun.

STEPS

 The lauter tun contains rotating blades / knives that keep the bottom of the mash open, thus allowing the sweet wort to drain more easily.  This is the liquid from which beer is brewed.

BREWING
 THE PURPOSE: ± To obtain the basic fermentable liquid for the production of beer. THE ACTION  THE STEPS: ± Grist is fed into mash tun. ± water is added to form a porridge like mash. ± done by:



± GRIST Add H2O ( warm) ± MASH BOIL ± WORT

 infusion  decoction
± mash is filtered in the lauter tun. and the clarified liquid is known as wort. ± The hops are added and the the liquid is boiled.

HOPS
 Scientific Name: Humulus Lupulus  Only the female flowers from the plant are used.  The female cone is made up of a number of petal like structures called bracts.  The brachioles of this plant secrete a resinous substance ( called lupulin ) which is responsible for the taste and the flavour of the beer. It also brings about bitterness in the beer.

HOPS
 Best HOPS come from Belgium and Czechoslovakia.  In India HOPS comes from Kashmir and Himachal Pradesh.

HOPS BREWING
 The wort is fed into a brew kettle ( often referred to as COPPERS),where it is heated to a boiling point (between 1/2 hr ± 2 &1/2 hrs).  Heat normally applied through steam.  The process brings about great changes in the nature of the wort.  Hops added at this stage in pellet or whole form, which releases their oils to provide the final aroma.

HOPS BREWING
 On completion, hops are removed through a hop extractor ( like a lemon squeezer ).  The ³hopped wort´ is then passed through a whirlpool / centrifuge to remove unwanted protein.  It is then passed through a cooler / heat exchanger, where it is brought down to a temperature suitable for fermentation. This varies according to the type of beer being produced.

FERMENTATION
 THE STEPS:  THE PURPOSE To convert the simple sugars in the hopped wort to alcohol.
± Temp. is brought down, suitable for fermentation. ± Takes place in fermentation vessels. ± Yeast is added. ± Temp. cycle 7-12-7 deg C is used (bottom fermented) ± Temp cycle 15 - 20 deg C is used (top fermented) ± Lasts for a week. ± It is called the primary fermentation.

 THE ACTION:
C6H12 O6 2C2H5OH + 2CO2

FERMENTATION
 After the yeast has fed on the sugar rich wort for a week, the liquid, now known as ³green beer´ is run into conditioning tanks, where it is left to settle & mature.  Conditioning builds up the beer¶s carbon dioxide, which gives the beer its head when poured.  At this stage, Krausening or Priming is carried out to stimulate a secondary fermentation.

CONDITIONING THE BEER
 THE PURPOSE
± Further fermentation of the more stubborn sugars takes place. ± Some times the process is stimulated by addition of partially fermented wort. This process is called KRAUSENING Process of conditioning is also known as: Maturing / Ripening /Aging/ Lagering

CONDITIONING THE BEER
 Most beers are filtered between conditioning & packaging, wherein they are passed through filters.